Sweeter than Mother's Love

My feelings about yellow-kernel corn on the cob can be summed up by a question a French friend once asked: "Is that not something one feeds to the horses?"
But corn with tiny white kernels -- grown in South Jersey, harvested early in the morning, heaped on a wooden table in a vegetable stand a few hours later and cooked that night -- heaven.
This summer J has been grilling the corn and we're all loving it. No more cauldron of water steaming up the kitchen--just sweet, tender corn steamed in its own juices and rushed to the table.

To prep the corn, J pulls back the husks, removes all the silk (well, most of it), closes up the husks and wraps each ear in aluminum foil. These packages go on the gril for about 15 minutes, with one turn about halfway through the cooking time.

And each time she takes her first bite, my mother -- who has been eating sweet Jersey corn for nearly 90 summers -- sighs and says: "Sweet as Mother's love."